The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-10-31
DOMESTIC HINTS.
PEACH MERINGUE.


teacupfnl, In u saucepan, and when II
boils add the reserve milk. in which
two tablespoonfuls of corn starch are
dissolved, stirring constantly. When
add one tablespoonful of butter and lei
the faixture cool. When cold. beat IN
the yolk of three eggs until the custard
is light and add half cup of granulat
cd sugar. Cover the bottom of but
tered earthenwarc bak ngpan with
three layers Of ripe peaches, peeled,
stoned and quartered, sprinkling two
tsblespoonfuls OF sugar over them.
Pour the custard gently over the fruit
and bake in quick oven for twenty
minutes. When done. cover the top
with the whites of the eggs beaten to a
stiff frotb, sprinkling n little sugar oven
the whites. Brown deicatclv in the
oven and serve cold with cream.
PUMPKIN MARMALADE.
Pare, core and cut into small pieces
mediumsized ripe pumpkin of rich
color; take six pounds of sugar, one
pint of good cider vinegar, dozen
cloves and one ounce of best root gin
ger; bruise the ginger aud tie it with
the cloves in a spice bag put it with the
sugar and vinegar in All earthen jar or
porcelain lined kettle that will hold two
gallons; when it gets warm put in AS
much pumpkin as the jar will hold.
pressing it down, and boil it until it is
well cooked Gt will be quite transparent
and soft) take ii out with strainer
and set it near the fire while the liquid
boils to thin syrup, put the pumpkin
back into the jar and let it boil for hall
an hour, crushing it rs much as pos
sibe the while with a wooden spoon.
PRESERVED WATERMELON RIND.
Pare off the outside green and the
inside red of the rind, leaving only the
clear white. Cut in small pieces and
put down in jar over night with a
light sprinkle of salt on each layer OF
rind. The next morning drain thor
oughly, and steam over clean water
till each piece becomes transparently
clear Make thick syrup of white
sugar sufficient enough to cover the
watermelon. aud can in glass jars.
Some add bit of lemon peel or gin
ger root. but | prefer the clear water
melon. If you like the spiced pre-
serves add little vinegar and bag
Of spices Gloves and cinnsmon) to your
syrup.
SWEET PICKLES
Eight pounds of fruit, four pounds
of best brown sugar, one quart OF vine
gar and one cup of mixed whole spices,
stick cinnamon. cassia buds. allspice
and cloves less of the later than Of
the former. Tie the spices in q bag
and boil them with the vinegar and
sugar. Skim WELL then add the fruit
Cook ten minutes, or till scalded and
tender. Skim out the fruit and put
into stone jars. Boil the syrup live
minutes longer and pour over the
' fruit. The next day pour of the syrup
and boil down again, and do this for
three mornings. Keep the bag of spices
in the syrup.
RUSSIA CREAM.
Four eggs, one cup Of sugar one
quart of milk, one-half box of gelatine
dissolved In one-half pint Of water,
beat the yolks Of the eggs and the sugar
together and cook with the milk like
custard; take this from the stove and
add the we'll beaten whites of the eggs.
stirring rapidly for a few minutes, then
add the gelatine and teaspoonful OF
some aavoring extract pour into .
pretty shaped dish to harden. When
ready to serve, turn out on plate and
cut in blocks. Make this the day be-
fore you use it. 1t is improved by serv.
ing with sweetened cream sauce.
FRIED GREEN TOMATOES.
Take round. smooth tomatoes. peel
them. cut out the hard core and slice
them thin. Have several slices OF salt
pork fried 30 as to have about one-hall
cup of fat in your spider. Put in the
tomatoes after taking out the slices OF
pork. with one-half cup of brown sugar,
and pepper aud salt if liked. Cook soft
and serve hot.
PEACH TAPIoCA.
Soak some txpiocs over night and in
the morning boil until it is perfectly
clear. adding more water from time to